Apple Cider Vinaigrette
Utilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.
Ingredients:
1 small shallot, peeled, cored and quartered
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tablespoons apple cider
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper
Method:
1. Purée all the ingredients in a blender, food processor or with an immersion blender in a bowl until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.
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Baked Cinnamon Apples
A truly homey dessert, packed with our signature sweet filling.
Ingredients:
4 baking apples, such as Lady Alice
Farm & Larder baked apple filling
2½ tablespoons butter, melted
¼ cup rum or brandy
½ cup heavy cream (optional)
Method:
1. Preheat the oven to 375°.
2. Core the apples using a sharp paring knife or melon baller, scooping out some of the flesh, but leaving the apples whole and intact. Make a slit around the middle of each apple.
3. Place Farm & Larder filling in a small bowl. Stir in 2 tablespoons of the melted butter. Drizzle the remaining butter in a small baking dish. Place the apples in the dish. Stuff the hollows with the filling mixture, packing densely. Pour the rum or brandy over the apples.
4. Cover the dish tightly with aluminum foil. Bake the apples for 30 minutes. Remove the foil and spoon some of the pan juices over the apples. Bake, uncovered, until the apples are cooked through, about 30 minutes longer. Whisk the cream with a fork until lightly thickened, drizzle over apples, and serve.
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Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 Lady apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.
Ingredients:
2 medium apples
2 ounces Mexican chocolate, coarsely chopped
4 full-size vanilla bean marshmallows, plus 1 extra, cut into 4 quarters
4 tablespoons unsalted butter
2 tablespoons water
Method:
1. Preheat the oven to 400°. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in the center of each half.
2. Fill each crater with a marshmallow quarter and a quarter of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over the chocolate.
3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in the dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
4. Set the oven to broil. Top each apple half with a full marshmallow. Broil until golden brown. Drizzle with any juices from the dish and serve warm.
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Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.
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Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Chopped walnuts or pecans, if desired
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter, and a sprinkling of chopped nuts, if using. Sprinkle each apple with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and just tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Apple Cider Syrup
Try it drizzled on apple pie!
Ingredients:
¾ cup apple cider
½ cup packed brown sugar
2 tablespoons butter
½ teaspoon lemon juice
Small pinch each of cinnamon and nutmeg
Method:
1. Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan over medium heat, bring to a boil.
2. Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat. Let cool for at least half an hour before using. Serve warm. (Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.) Refrigerate any unused portion in a sealed jar/container.
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Quick-Pickled Green Apples
Another fun addition to an antipasti platter!
Ingredients:
2 medium-sized tart-crisp apples, such as Granny Smith, cut into thin slices
1 cup apple cider vinegar
1 cup water
½ cup brown sugar
2 cinnamon sticks
½ teaspoon salt
¼ teaspoon ground ginger
Method:
1. Fill a 1-liter mason jar with apple slices.
2. Combine cider vinegar with water, sugar, cinnamon, salt and ginger in a medium saucepan over high. Stir until sugar dissolves and mixture is hot. Pour over apple slices, close lid and refrigerate overnight. Keeps well for up to two weeks.
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Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar
Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.
2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.
3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.